1 large eggplant, pierced a few times all over with a fork
1 tablespoon extra virgin olive oil
1 onion, diced
2 gloves of garlic, minced
1 small red chilli, minced (deseeding or including at all - optional)
2 x 400g tins Italian tomatoes, chopped
1 large handful Kalamata olives, halved and pitted
1 heaped tablespoon capers, drained and chopped (optional)
2 tablespoons fresh continental parsley, chopped
400g penne (or other variety short pasta)
Fresh parmesan, grated, to serve
Preheat oven to 200 degrees Celsius. Place eggplant on baking paper on a tray and bake for 1 hour, turning at 15 minute intervals. Leave to cool while preparing other ingredients.
Heat oil in a large, heavy-based saucepan over medium-high heat. Add onions and sautee for 5 minutes or until transparent. Add garlic (and chilli, if using) and sautee 1-2 minutes longer. Add tomatoes with their juice and 1 can of water. Turn up heat to high until mixture is boiling.
Meanwhile, cut the top off the cooked eggplant and halve it lengthwise, removing skin and scraping out soft flesh and juices with knife. Roughly chop the flesh. Add eggplant, olives and capers (if using) and cook until mixture is thick and pulpy (about 10 to 15 minutes - ie the same amount of time it takes to cook the pasta).
Cook pasta in salted, boiling water according to packet directions (penne takes around 12 minutes). Drain and add to the sauce together with the parsley. Mix until combined and turn off the heat.
Serve in bowls with a generous sprinkling of fresh, grated parmesan.